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Grandma’s Pumpkin Soup

Serve: 6 Person

Pumpkin soup with a hint of coconut milk and a kick of Manadonese taste

  • 1 kg pumpkin, peeled, deseeded and cut into cubes
  • 10 shallots, thinly sliced
  • 2 garlic cloves, crushed and chopped
  • 1 thumb-size ginger, chopped
  • 4 red chilies, thinly sliced
  • 2 tablespoon vegetable oil
  • 100 ml thick coconut milk
  • 500 ml hot water or vegetable stock or chicken stock
  • Salt
  • Black pepper

This pumpkin soup promises to warm your winter days with a hint of coconut milk and a kick of Manadonese taste


  1. Steam the pumpkin until tender.
  2. Pour oil onto heated frying pan, and sauté garlic, shallots chilies and ginger until their aroma is released. Remove from heat.
  3. Blend the pumpkin together with the sautéed spices until it becomes you get a consistency that is creamy.
  4. Pour into a pot and heat the pumpkin, while adding the coconut milk.
  5. Season the pumpkin soup with salt and black pepper.
  6. Serve in a soup bowl, and drizzle with coconut milk. 


  • You can use butternut squash instead of pumpkin
  • If you prefer to roast the pumpkin, season it first with salt and black pepper, and drizzle with vegetable oil. Place the pumpkin on a tray and roast until tender (45 minutes at 180oC/350oF).


Petty Elliot

Author of Papaya Flower This recipe reminds me of my grandmother’s simple but delicious home cooking, the combination of chilies and ginger gives a truly Manadonese flavor. However where the Manadonese like to boil the pumpkin, I prefer to steam or roast it. When choosing a pumpkin, look for one with a yellowish-orange skin. This Recipe has been tested in Petty Elliot's Kitchen. twitter @pettyelliott Facebook Page: Petty Elliott's Kitchen


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